French Mussels

2-3 pounds of fresh black mussels

3 tbsp. olive oil

2 tbsp. butter

2-3 cloves garlic, finely minced

3 large shallots, finely chopped

1 glass of white wine

24oz of sour cream or crème fraiche

fresh basil & parsley, roughly chopped

salt & black pepper to taste

1 tbsp. mustard seeds

In a large saucepan combine oil, butter, garlic, shallots,  

mustard seeds, basil & parsley sauté until shallots and garlic are translucent.  Add cleaned mussels, wine, sour cream, salt and pepper.  Allow to simmer until all the mussels open.

Before serving place lid on pot, cover with a kitchen towel, and shake pot well.  Transfer mussels into a large bowl and serve hot.  Serve with crusty French/Italian bread since there will be plenty of sauce to dip your bread in…